100mLdashiseasoning (can use dashi liquid from dried shiitake)
nori seaweedto taste
「PREP」Cut off the stems of the dried shiitake, as they’re too tough and stringy to eat. Put the shiitake in a bowl of water to soak for about 30 minutes, then drain, reserving the liquid, and thinly slice.Peel and finely julienne the carrot into 3-4 cm long pieces.Pour hot water over the fried tofu to remove the excess oil, then finely julienne. Peel the lotus root, slice and cut into eighths. Put into a bowl of vinegar water to soak for a few minutes. This prevents the lotus root from darkening and getting sticky.Remove the string from the snow peas. Bring a small pot of water to the boil, add some salt and the snow peas. Boil for 1 minute, then drain and thinly julienne into diagonal slices.Cut the nori into thin short strips.
Put the seasoning ingredients into a saucepan and bring to the boil. Then add the shiitake, carrot, tofu and lotus root, cover and simmer over low heat until the lotus root becomes translucent and the vegetables are cooked (about 5 minutes). Drain.
Add the vegetables to the prepared sushi rice and gently mix (the same way you mixed in the vinegar to make the sushi rice), taking care not to squash the rice grains together.
Put the sushi rice in a large dish and sprinkle with the kinshi tamago, snow peas and nori. Serve immediately, and enjoy!*
If you don’t use all of it immediately, set aside and cover the extra rice with a damp cloth. Do not refrigerate, as this will dry it out!
Course: Main Course, Rice
Keyword: Rice, Sushi rice
Chirashizushi https://www.oishi-washoku-recipes.com/chirashizushi February 18, 2016